Endive salad with walnuts and ubriaco rosso recipe
Recreate Estela at home, with this simple salad recipe from chef Ignacio Mattos.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Cooking tools:
- Mortar and pestle
- Oven
- Baking sheet
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- Garlic cloves: 2
- Large anchovy fillets rinsed and patted dry: 4
- Garnacha vinegar: 2 tbsp
- Extra-virgin olive oil: 1/4 cup
- Cracked black pepper
- Cubes of day-old sourdough (you want a few pieces with some dark crust): 1 1/2 cups ½-inch
- Extra-virgin olive oil
- Kosher salt
- Walnuts: 1 cup
- Freshly ground black pepper
- Chili flakes
- Irregular pieces ubriaco rosso: 1/3 cup
- Irregular pieces pecorino duro: 1/3 cup
- Endives: 4
- Medium orange: 1
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